Cancer-Fighting Breakfast Recipes Featuring Fruits and Vegetables

Breakfast is a great time to get in one or more servings of fruits and vegetables. Fruits are the stars of smoothies and can be paired with dairy like yogurt or cottage cheese to create a wholesome and delicious breakfast. Vegetables, particularly greens such as spinach and kale, can also work great in smoothies.

Pomegranate Antioxidant Smoothie

Preparation time: 5 minutes

Yield: 2 servings

8 ounces pomegranate juice

1/4 cup strawberries

1/4 cup blackberries

1/4 blood orange, peeled

1/2 cup blueberry yogurt

1 cup crushed ice

Agave nectar, pure maple syrup, or honey (optional, to taste)

In a blender, add the pomegranate juice, strawberries, blackberries, and blood orange. Cover and blend on high until the fruits are well mixed.

Add the yogurt and crushed ice, and blend on high until the mixture is smooth.

Taste and add agave nectar, maple syrup, or honey, if needed. Start with a tablespoon. If adding the nectar, maple syrup, or honey, blend again. Pour into two glasses and serve immediately.

Simple Vegetable Omelet

Preheat a large skillet over medium heat and spray the pan with cooking spray.

Add the tomato (with juices), green onion, and spinach to the pan. Stir and cook the vegetables until soft and the spinach is wilted. Remove the vegetables from the pan.

Rinse out the pan, return the pan to the stove, reduce the temperature to medium-low heat, and spray the pan again with cooking spray.

In a small bowl, whisk the egg, egg whites, and milk, and pour into the pan. While the omelet cooks, lift the edges and allow the uncooked egg to flow underneath. When the egg is mostly cooked, flip it.

Place the vegetables on top of the egg and sprinkle with cheese. Turn off the heat.